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Genoise

Sponge cake made with whole eggs
Print Recipe
Course Dessert
Cuisine French

Ingredients
  

  • 281 g eggs
  • 188 g sugar
  • 188 g cake flour
  • 63 g butter optional
  • 4 g vanilla

Instructions
 

  • Combine the eggs, sugar, and salt in the stainless steel bowl of a stand mixer. Set the bowl over a hot-water bath and whisk until the mixture warms to 110℉.
  • Attach the whip attachment to the stand mixer and beat the eggs at high speed until very light and thick. This may take up to 15 minutes.
  • Fold the sifted flour in 3-4 stages, gently, until all the flour is blended in.
  • Pan and bake immediately. 375℉ for about 20 minutes.